Corn Bread You Will Like
A hearty and flavorful cornbread packed with cheddar cheese, crispy bacon, jalapenos, onions, and creamy corn. Perfect as a comforting side for family meals or gatherings, this moist and savory bread offers a delightful combination of spicy, cheesy, and smoky notes that enhance any meal.
Ingredients
- 2 1/2 cups yellow cornmeal ⓘ
- 1/2 cup flour ⓘ
- 2 teaspoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups milk ⓘ
- 6 ounces shredded Cheddar cheese ⓘ
- 1 (8 3/4 ounces) can cream-style corn
- 1/4 pound bacon (about 7 slices), cooked crisp and crumbled ⓘ
- 1/2 cup bacon drippings ⓘ
- 1/2 cup seeded and finely chopped jalapeno peppers ⓘ
- 1/2 cup chopped green peppers ⓘ
- 1/2 cup finely chopped onions ⓘ
- 3 slightly beaten eggs ⓘ
Instructions
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, shredded Cheddar cheese, cream-style corn, crumbled bacon, bacon drippings, chopped jalapenos or green peppers, chopped onions, beaten eggs, and drained pimientos.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into a greased 13 x 9-inch baking pan.
- Bake at 425°F (220°C) for about 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve warm.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using pepper jack cheese instead of cheddar. If you're short on time, you can substitute the bacon with cooked, crumbled sausage. Make sure to let the batter rest for a few minutes before baking for a lighter texture. This cornbread can be served as a side for dishes like Glazed Ham or Hearty Hamburger Soup.
Serving Suggestions
Serve this cornbread warm, either on its own or with a dollop of butter. It pairs wonderfully with American recipes like Best Baked Beans or Cheesy Corn Chowder. You can also enjoy it alongside grilled meats or as a base for a savory breakfast topped with eggs and avocado for a hearty meal.
Storage & Reheating
To store leftovers, place the cornbread in an airtight container or wrap it tightly in plastic wrap before refrigerating. It will keep well in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual pieces for 30-60 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread You Will Like contains roughly 320 calories, with 14g protein, 26g carbohydrates, and 18g fat. It is an excellent source of calcium (34% of the Daily Value) and protein (27% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the baking pan. This allows the flavors to meld and can enhance the overall taste.
What can I substitute for the cream-style corn?
If you don't have cream-style corn, you can blend whole corn kernels with a little milk until smooth to create a similar texture. Alternatively, you can use canned corn and add an extra splash of milk to keep the moisture level similar.
Can I freeze the cornbread?
Yes, cornbread freezes well! After it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).